Brandied Hot Chocolate

The thickness and bitterness of your drink will depend on your chocolate's level of cacao, which varies among brands. We got great results with Ghirardelli, which produced a full-bodied cocoa (our preference for dunking the ginger doughnuts). We also used Lindt to good effect, but needed to add more cornstarch for extra thickening. Chocolate with more than 60 percent cacao will be too bitter.

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Recent Review

Very thick, rich,
tasty. I only
needed half the
cornstarch, and used
milk only (no
cream). And I thought it didn't sound like enough milk for 8 servings- but it's so rich you don't need a big mug.
For those from NYC or LA, it tastes a lot like "City Bakery" hot chocolate. Wowie.